In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
These sweet onions are the perfect accompaniment to the traditional Thanksgiving feast.
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
This simple recipe intensifies the flavor of ripe tomatoes.
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
The chickpea-flour crêpe called socca is a classic of Niçoise cuisine.
It's rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that's perfectly offset by a rich walnut-miso glaze.
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The secret of this elegant dish, served by chef Ian Chalermkittichai at his New York restaurant the Ember Room, is that it's broiled in the oven, the direct heat source from above providing a heavy, steady heat that both tenderizes the eggplant and caramelizes its sweet-savory miso glaze.
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